Low Carb Lemon Cake Slice
Bright, zesty, and irresistibly tender, this Low Carb Lemon Cake Slice is the perfect guilt-free treat for lemon lovers! Made with almond and coconut flours, this keto-friendly dessert is naturally gluten-free and boasts just the right balance of tart citrus flavor from fresh lemon juice and zest. Sweetened with granulated erythritol, it’s a low-sugar option that doesn’t sacrifice indulgence. The addition of rich heavy cream ensures a moist and velvety texture, while a dash of vanilla enhances its delightful aroma. Quick to prepare in just 15 minutes and baked to golden perfection in under 40, these cake slices are an ideal healthy snack or after-dinner dessert. Serve as-is or with a light dusting of powdered erythritol for an extra touch of sweetness. Perfect for low-carb dieters or anyone seeking a delicious yet wholesome baked treat!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 0.75 cup granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter
- 4 large eggs
- 0.25 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper or spray with non-stick cooking spray.
In a medium mixing bowl, combine the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Whisk together until well combined and set aside.
In a large mixing bowl, beat the unsalted butter with an electric mixer on medium speed until creamy, about 2-3 minutes.
Add the large eggs, one at a time, beating well after each addition until fully incorporated.
Mix in the lemon juice, lemon zest, and vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Gently fold in the heavy cream using a spatula, ensuring the batter is smooth and well combined.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
Once cooled, cut the lemon cake into slices and serve. Optional: Dust with a bit of powdered erythritol before serving for extra sweetness.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.6 g | 267% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 223.1 g | 81% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 11.6 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
